I've been working my way through a number of fruit sherbets. I am making
watermelon sherbet now, from a recipe that calls for a packet of
gelatine in the mix. The other sherbets did not call for this, so I am
wondering what the purpose would be. Perhaps it prevents crystals from
growing too large?

Suggestions would be welcome.

"Travis McGee" > wrote in message
...
> I've been working my way through a number of fruit sherbets. I am making
> watermelon sherbet now, from a recipe that calls for a packet of gelatine
> in the mix. The other sherbets did not call for this, so I am wondering
> what the purpose would be. Perhaps it prevents crystals from growing too
> large?
>
> Suggestions would be welcome.

I don't really know but perhaps you could list the ingredients for us? When
I have made jelly type fruit candy, the gelatin helps them to set up.

On 6/11/2014 1:00 AM, Julie Bove wrote:
>
> "Travis McGee" > wrote in message
> ...
>> I've been working my way through a number of fruit sherbets. I am
>> making watermelon sherbet now, from a recipe that calls for a packet
>> of gelatine in the mix. The other sherbets did not call for this, so I
>> am wondering what the purpose would be. Perhaps it prevents crystals
>> from growing too large?
>>
>> Suggestions would be welcome.
>
> I don't really know but perhaps you could list the ingredients for us?
> When I have made jelly type fruit candy, the gelatin helps them to set up.

I just finished churning this, and it turned out great. But, still, I
would like to understand why the gelatine is required. I like to think
of myself as the next Harold McGee.

http://allrecipes.com/recipe/watermelon-sherbet/

Thanks, I appreciate the help.

Watermelon Sherbet

Ingredients:
4 cups diced seedless watermelon
1 cup white sugar
3 tablespoons lemon juice
1 dash salt

1/4 cup cold water
1 (.25 ounce) envelope unflavored gelatin
1 cup chilled heavy cream

Directions:
1. Combine the watermelon, sugar, lemon juice, and salt in a large
mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and
refrigerator for 30 minutes.

2. Blend the mixture in a blender until smooth; return to the bowl.

3. Pour the cold water into a saucepan. Sprinkle the gelatin over the
cold water; let stand 1 minutes. Place the saucepan over low heat; cook
for 2 minutes. Stir the gelatin mixture into the blended watermelon
mixture. Add the heavy cream; beat with an electric hand mixer at medium
speed until the mixture is fluffy.

4. Transfer the mixture into an ice cream maker and freeze according to
manufacturer's directions until it reaches "soft-serve" consistency.
Transfer ice cream to a one- or two-quart lidded plastic container;
cover surface with plastic wrap and seal. For best results, ice cream
should ripen in the freezer for at least 2 hours or overnight.

"Travis McGee" > wrote in message
...
> On 6/11/2014 1:00 AM, Julie Bove wrote:
>>
>> "Travis McGee" > wrote in message
>> ...
>>> I've been working my way through a number of fruit sherbets. I am
>>> making watermelon sherbet now, from a recipe that calls for a packet
>>> of gelatine in the mix. The other sherbets did not call for this, so I
>>> am wondering what the purpose would be. Perhaps it prevents crystals
>>> from growing too large?
>>>
>>> Suggestions would be welcome.
>>
>> I don't really know but perhaps you could list the ingredients for us?
>> When I have made jelly type fruit candy, the gelatin helps them to set
>> up.
>
> I just finished churning this, and it turned out great. But, still, I
> would like to understand why the gelatine is required. I like to think of
> myself as the next Harold McGee.
>
> http://allrecipes.com/recipe/watermelon-sherbet/
>
> Thanks, I appreciate the help.
>
> Watermelon Sherbet
>
> Ingredients:
> 4 cups diced seedless watermelon
> 1 cup white sugar
> 3 tablespoons lemon juice
> 1 dash salt
>
> 1/4 cup cold water
> 1 (.25 ounce) envelope unflavored gelatin
> 1 cup chilled heavy cream
>
> Directions:
> 1. Combine the watermelon, sugar, lemon juice, and salt in a large mixing
> bowl; stir to coat evenly. Cover the bowl with plastic wrap and
> refrigerator for 30 minutes.
>
> 2. Blend the mixture in a blender until smooth; return to the bowl.
>
> 3. Pour the cold water into a saucepan. Sprinkle the gelatin over the cold
> water; let stand 1 minutes. Place the saucepan over low heat; cook for 2
> minutes. Stir the gelatin mixture into the blended watermelon mixture. Add
> the heavy cream; beat with an electric hand mixer at medium speed until
> the mixture is fluffy.
>
> 4. Transfer the mixture into an ice cream maker and freeze according to
> manufacturer's directions until it reaches "soft-serve" consistency.
> Transfer ice cream to a one- or two-quart lidded plastic container; cover
> surface with plastic wrap and seal. For best results, ice cream should
> ripen in the freezer for at least 2 hours or overnight.

Only thing I can figure is that watermelon might be too "watery". I used to
make lemon sherbet all the time. I used the zest and the juice. But no
gelatin.

"Travis McGee" > wrote in message
...
> On 6/11/2014 1:00 AM, Julie Bove wrote:
>>
>> "Travis McGee" > wrote in message
>> ...
>>> I've been working my way through a number of fruit sherbets. I am
>>> making watermelon sherbet now, from a recipe that calls for a packet
>>> of gelatine in the mix. The other sherbets did not call for this, so I
>>> am wondering what the purpose would be. Perhaps it prevents crystals
>>> from growing too large?
>>>
>>> Suggestions would be welcome.
>>
>> I don't really know but perhaps you could list the ingredients for us?
>> When I have made jelly type fruit candy, the gelatin helps them to set
>> up.
>
> I just finished churning this, and it turned out great. But, still, I
> would like to understand why the gelatine is required. I like to think of
> myself as the next Harold McGee.
>
> http://allrecipes.com/recipe/watermelon-sherbet/
>
> Thanks, I appreciate the help.
>
> Watermelon Sherbet
>
> Ingredients:
> 4 cups diced seedless watermelon
> 1 cup white sugar
> 3 tablespoons lemon juice
> 1 dash salt
>
> 1/4 cup cold water
> 1 (.25 ounce) envelope unflavored gelatin
> 1 cup chilled heavy cream
>
> Directions:
> 1. Combine the watermelon, sugar, lemon juice, and salt in a large mixing
> bowl; stir to coat evenly. Cover the bowl with plastic wrap and
> refrigerator for 30 minutes.
>
> 2. Blend the mixture in a blender until smooth; return to the bowl.
>
> 3. Pour the cold water into a saucepan. Sprinkle the gelatin over the cold
> water; let stand 1 minutes. Place the saucepan over low heat; cook for 2
> minutes. Stir the gelatin mixture into the blended watermelon mixture. Add
> the heavy cream; beat with an electric hand mixer at medium speed until
> the mixture is fluffy.
>
> 4. Transfer the mixture into an ice cream maker and freeze according to
> manufacturer's directions until it reaches "soft-serve" consistency.
> Transfer ice cream to a one- or two-quart lidded plastic container; cover
> surface with plastic wrap and seal. For best results, ice cream should
> ripen in the freezer for at least 2 hours or overnight.

Watermelon is very low in pectin.

On 6/10/2014 11:41 PM, Travis McGee wrote:
> I've been working my way through a number of fruit sherbets. I am
> making watermelon sherbet now, from a recipe that calls for a packet
> of gelatine in the mix. The other sherbets did not call for this, so I
> am wondering what the purpose would be. Perhaps it prevents crystals
> from growing too large?

Bingo. It's sometimes used to help thicken a chilled product, but in
frozen desserts it is most commonly used to keep the ice crystals
smaller, thus maintaining a creamier instead of icier/grittier texture.

On 6/10/2014 11:41 PM, Travis McGee wrote:
> I've been working my way through a number of fruit sherbets. I am making
> watermelon sherbet now, from a recipe that calls for a packet of
> gelatine in the mix. The other sherbets did not call for this, so I am
> wondering what the purpose would be. Perhaps it prevents crystals from
> growing too large?
>
> Suggestions would be welcome.

As far as the crystals being too large, you can use 1/4 teaspoon of
xanthan gum, and this will take care of that problem. I use that when I
make sorbet or frozen sangria.

Becca

On 2014-06-11 5:10 PM, Ema Nymton wrote:
> On 6/10/2014 11:41 PM, Travis McGee wrote:
>> I've been working my way through a number of fruit sherbets. I am making
>> watermelon sherbet now, from a recipe that calls for a packet of
>> gelatine in the mix. The other sherbets did not call for this, so I am
>> wondering what the purpose would be. Perhaps it prevents crystals from
>> growing too large?
>>
>> Suggestions would be welcome.
>
> As far as the crystals being too large, you can use 1/4 teaspoon of
> xanthan gum, and this will take care of that problem. I use that when I
> make sorbet or frozen sangria.
>


The times I made watermelon sherbet I faked it. I used simple syrup and
pureed watermelon. It turned out great.

On Wed, 11 Jun 2014 16:10:28 -0500, Ema Nymton >
wrote:

>
> As far as the crystals being too large, you can use 1/4 teaspoon of
> xanthan gum, and this will take care of that problem. I use that when I
> make sorbet or frozen sangria.

Correct me if I'm wrong, but I thought the whole point of a sorbet was
the large crystals.

--
All you need is love. But a little chocolate now and then doesn't hurt.